Bourbon Butterscotch Pie with Pecan Crust
Bourbon Butterscotch Pie with Pecan Crust
Open in full-screen mode

Bourbon Butterscotch Pie with Pecan Crust

25 MIN
30 MIN
6 H
8 to 10
Cap your Thanksgiving's nostalgic theme with a simple, flourless crust filled with silky, bourbon-kissed butterscotch custard.


Pecan Crust

Butterscotch Custard


Pecan Crust

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
  2. In a food processor, chop the pecans with the brown sugar. Add the butter and pulse until the mixture comes together. Press the mixture over the bottom and two-thirds up the sides of the springform pan.
  3. Bake for 18 minutes or until the crust begins to brown. Let cool completely on a wire rack.

Butterscotch Custard

  1. In a pot off the heat, combine the brown sugar and cornstarch. Whisk in the egg yolks and half of the milk (1/2 cup/125 ml) until smooth. Whisk in the remaining milk and the cream. Bring to a boil over medium heat, whisking constantly and scraping the sides and bottom of the pan until the mixture has thickened. Simmer for 1 minute, whisking constantly. Remove from the heat. Whisk in the bourbon and vanilla. Strain through a sieve. Stir in the butter.
  2. Spoon the butterscotch custard into the cooled pecan crust. Cover with plastic wrap. Let cool, then refrigerate for 6 hours or until completely chilled.
  3. When ready to serve, unmould and sprinkle lightly with fleur de sel.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.